Houmous flatbread

Flatbread with houmous, aubergine and pomegranate (V)


  • 10m

  • Makes 32 slices

    Easy

Ingredients

  • For the houmous

  • 400g tin of chickpeas (240g drained weight)

  • 2 tbsp natural yoghurt

  • 2 garlic cloves

  • ½ tsp salt

  • 1 tbsp tahini

  • For the topping

  • 2 small aubergines

  • Drizzle of olive oil

  • Salt and pepper

  • 4 flatbreads

  • 100g pomegranate seeds

  • 2 tbsp pumpkin seeds

  • Mint leaves

  • 10m

  • Makes 32 slices

    Easy

  • Ingredients

    • For the houmous

    • 400g tin of chickpeas (240g drained weight)

    • 2 tbsp natural yoghurt

    • 2 garlic cloves

    • ½ tsp salt

    • 1 tbsp tahini

    • For the topping

    • 2 small aubergines

    • Drizzle of olive oil

    • Salt and pepper

    • 4 flatbreads

    • 100g pomegranate seeds

    • 2 tbsp pumpkin seeds

    • Mint leaves

  • Directions

    To make the houmous

    Place all of the ingredients into a food processor (or use a potato masher) and blitz until it has reached a smooth consistency. Set to one side.

    To make the topping

    Slice the aubergine length ways into thin strips, approximately ½ cm thick.

    Place the aubergine strips on a baking tray, drizzle with olive oil and season with salt and pepper on both sides.

    Heat a griddle pan or frying pan until hot. Griddle the aubergine slices in batches, for approximately 2-3 minutes on each side and then set to one side.

    Serving suggestion

    Warm the flatbreads on the griddle. Place the flatbreads on a serving board and spread with houmous.
    Arrange the chargrilled aubergine on top of the houmous and scatter with pomegranate seeds, pumpkin seeds and mint leaves.

    Cut the flatbreads into portions. Serve and enjoy.

    Suitable for vegetarians.